Camden New Journal - Reciepe for Crêpe Suzette By Clare Latimer

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The Review - FOOD AND DRINK - Cooking with CLARE
Published: 5th August 2008

Clare Latimer's recipe for
Crêpe Suzette

Crêpe Suzette
These are great fun to make, look very professional and taste just superb.
Even at the smartest dinner parties that I cater, guests have been known to get up and queue for seconds and even third helpings.
Serves four
25g unsalted butter
50g caster sugar
Finely grated rind and juice of one large orange
Juice of half a lemon
Eight pancakes
A good splash of Grand Marnier – not too much!

Method
Heat the butter and sugar in a large, heavy-based frying pan and when slightly caramel-ised, add the orange rind and juices.
When bubbling, reduce the heat a little and place in a pancake, folding in half with a palette knife, then in half again.
Move to one side of the pan, then repeat with the remaining pancakes. Pour in the Grand Marnier, turn up the heat, stand back and set alight either with the gas flame below or a match.
When the flames die down, place two pancakes on individual warmed plates and serve immediately. Repeat until full.

Clare’s Kitchen
41 Chalcot Road
Primrose Hill, NW1
Tel: 020 7586 8433
www.clareskitchen.co.uk

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